Wangs 'n' Heat

Recipe courtesy Chef Keith "Button" Hicks
Show: Heat Seekers Episode: Dallas
TOTAL TIME: 8 hr 35 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

WANGS:
  • 16 jumbo wangs ( chicken wings)
  • 1/4 cup hot sauce of your choice
  • 1/4 cup peanut oil, plus more for frying
  • 6 dried ghost chile peppers, boiled and then pureed
    BLUE CHEESE-CHIPOTLE-GHOST PEPPER SAUCE:
    • 4 fresh ghost chile peppers, pureed
    • Salt and freshly ground black pepper
    recipe tools

    Directions

    For the wings: Marinate the wings overnight in the refrigerator in the hot sauce, peanut oil and pureed chiles and garlic.

    Pour enough peanut oil in a large frying pan to float the wings in. Heat to 350 degrees F. Deep fry the wings for 15 minutes.

    Mix the Sriracha and Jamaican jerk seasoning to taste to make a sauce. Toss the wings in the sauce.

    For the blue cheese sauce: Cream the Roquefort cheese with the mayonnaise and mix in peppers. Season with salt and pepper. Serve with the wings.

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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